Method of canning meats



Allg- 5, 1929 J. w. RICHARDSON ET Al. 1,723,710

METHOD OF CANNING MEATS Filed Nov. 16, 1926 and the liberation in gaseous form of the sulphur compounds contained in the meat, said gaseous compounds `being carried off by the steam. At the same time the pressure and heat of the steam breaks up a proportion of 'the tat cells in the meat and liberates iii-ee itat which rises to the surface of the liquid.

The length of time during which the meat is subjected to this temperature and pressure depends on circumstances, but we iind that a period of about Zl5 minutes is usually sufficient to eliminate the sulphur compounds and to render out a proportion ot the tats, but it it is desired to render out a greater proportion ot the fats the treatn'ient is continued tor a lenger period.

It may here be observed that in canning processes as heretofore practised, the maximum temperature to which the meat is subjected before being packed in the cans, is 2120 F. which temperature renders out but a small proportion of fats. p

After treatment in the manner described, the meat is removed `trom the pparatus, salted if required, packed in cans and finally cooked and sterilized therein in the usual way. Owing to the previous treatment at coniparatively high. temperature, the steam employed in the final cooking need not exceed a pressure of +8 lbs.

The resultant liquid is drained out through drain pipe M and may be subsequentl),1 treated for the recovery of meat extract and separation of the fat.

lVhat We claim and desire to secure by Letters Patent is:

1. In meat canning, the step ol" eliminating the sulphur compounds from the meat before the latter is packed in cans7 by subjecting it to the action of flowing steam at .sutiicient temperature to bring about evolution ot gaseous sulphurous compounds which are carried off by the flowingl steam.

2. In meat canning, the step o l eliminating sulphur compounds Atroni the meat before the latter is paci-:ed in cans, said step consisting in immersing the meat in liquid and surroumling'the liquid with tlowing steam aty :-1\|llicient temperature to bring about ebullition ot' tht` liquid and evolution ol gaseous sulphur conipounds which are carried oill by the [lowing steam.

3. lin meat canning, and prior to the packingr ot the meat in cans, the step ol innncisngY the meat in liquid in a closed ressel` subjecting the meat while so immersed to the action ot llowing steam at a temperature ot not less' than 2350 F. and a pressure ot not less than +9 lbs. per square inch, to bring about. ebullition of the liquid and evolution from the heat ot sulphur compounds in gaseous torni which are carried oil'A by the llowing steam.

el. A 1n at calming process including the iollowing steps preliininary preparation of' the meat by boning and slicing, subjecting tht` meat while immersed in liquid to the action o? flowing steam at sufficient, temperature and for sullicieut time to reduce contained sulphur compounds to gaseous ltorni and evolve sulpliurous gases which are carried oil by the flowing steam, packing the meat in cansr` and nally cooking and sterilizing it therein.y and sealing the cans.

Signed at Sydney, New South lVales. this thirteenth day of October', A. l). 1926.

JAMES WILLIAM RICHARDSON. PERCY VALTER VVOOLLETT. 

